Moose Steak

If you’ve got moose in the freezer, this is one of the best ways to cook it. The steak gets a hard sear in butter with browned onions, then simmers covered for 30 minutes to break down the lean, dense meat until it’s nearly tender. Mushrooms and a sour cream gravy go in at the end, turning the whole pan into something that tastes like a Scandinavian-style stroganoff.

Moose meat is extremely lean, which means it can go from tender to boot leather if you’re not careful. The low, covered simmer is what makes this work. It’s essentially a braise, and that gentle moist heat is the only way to get lean game meat tender without drying it out.

The sour cream and flour finish creates a thick, tangy gravy right in the pan. Stir the flour into the sour cream before adding it so you don’t get lumps. That last 20 minutes of simmering lets the gravy thicken and the mushrooms absorb all those meaty, buttery pan drippings.

Pro Tips

• Sear the steak hard on both sides before covering. That browning creates the fond (the brown bits on the pan bottom) that flavors the entire gravy.
• Keep the heat low during the covered simmer. A rolling boil will toughen the meat.
• Slice across the grain before serving for the most tender bite.
• Serve over egg noodles, mashed potatoes, or rice to catch all that gravy.

Variations

• Substitute elk or venison steak if moose isn’t available. Same cooking method works for any lean game.
• Add a splash of red wine or beef broth when you cover the pan for deeper flavor.
• Stir in a teaspoon of Dijon mustard with the sour cream for a sharper gravy.